ngredients and toss to coat shrimp evenly.
Heat a large
Devein shrimp; rinse and drain.
Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Put lettuce in salad bowls, and arrange shrimp on top.
Place ginger, onion and chilies over shrimp.
In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
Pour over salads and garnish with green onion, cilantro, and mint leaves.
Serve.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
-10 minutes.
Add shrimp, simmer, stirring for 3-5
ossing once or twice. Cook shrimp over high heat on BBQ
ater; set aside.
Season shrimp with 1/8 teaspoon of
rks fine. The original recipe called for 2 seeded chopped
ith a whisk.
Add shrimp to vinegar mixture; toss to
nd reserve 2 Tbspn. This recipe will go FAST!
After
Heat oil in a frying pan over medium heat. Saute onion for 3 mins, until soft. Add garlic and chili. Cook for 1 min, until fragrant. Add tomatoes and 1 cup water. Bring to a boil. Season. Cover, reduce heat and simmer for 10 mins.
Add shrimp and simmer for 5 mins, covered, until opaque. Remove pan from heat. Add feta and herbs. Cover and set aside for 5 mins. Serve in bowls with crusty bread.
nd mix well.
Cut shrimp down center where it has
killet over high heat. Add shrimp and stir-fry about 1
Cook the curry paste in a large deep skillet on medium heat, stirring, for about 1-2 mins.
Add the shrimp, vegetables, fish sauce, 1/2 cup water and coconut milk; bring to a boil, stirring. Reduce the heat to low; simmer, uncovered, for about 5 mins, or until the shrimp change color and the sauce thickens.
Serve sprinkled with basil.
Place the Thai curry paste in a saucepan and cook, stirring continuously, 3 mins. Add 1 1/2 cups boiling water, the lemongrass and lime leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 mins until thickened. Add the coconut milk, season and simmer 2 mins. Add the shrimp and tomatoes. Bring back to a boil, then reduce heat and simmer 3 mins until the shrimp are cooked through. Sprinkle with cilantro and serve with rice.
Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.
Make the spicy mayo by mixing the sriracha,
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
owl. Set aside.
Add shrimp to the wok. Cook and
Combine 1 tbsp each oil, fish sauce and brown sugar in a large bowl. Add ginger, lemongrass, garlic and shrimp and toss to coat. Cover and refrigerate 30 mins to marinate.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook shrimp 2-3 mins, until they change color and are cooked through.
For the dressing, whisk whisk lime juice, and remaining 1 tbsp each fish sauce and brown sugar in a small bowl.
In a large salad bowl, combine cucumber, carrot, herbs and sprouts. Add shrimp and dressing. Toss to coat. Serve immediately.